Super delicious with minimal prep time, giving the cook plenty of time to enjoy a glass  of wine and  the company of friends and family! Perfect for any summertime grilling occasion.

I prepared this quick and very easy marinade for grilled chicken when my family was here for Chloe’s graduation Served with grilled russet potato wedges and a simple organic greens salad topped with succulent Satsuma mandarin oranges and a light balsamic dressing and you’re set!

Sweet and Spicy Grilled Chicken

4 tablespoons canola oil

1 tablespoon hot pepper sauce

1 tablespoon honey

1 teaspoon smoky paprika

juice and zest of one Satsuma mandarin orange

1 whole chicken, organic, cut into 8 pieces*

Serves 6

Heat grill or barbecue to medium-high heat.

While the grill or barbecue is heating up, place chicken in a glass baking dish or divide between two gallon size baggies. Whisk all ingredients for the marinade in a glass bowl – reserve 2 tablespoons for basting during grilling. Pour over chicken, turning to coat. Let stand 10-20 minutes, turning occasionally.

Sprinkle chicken with salt, remove from marinade and grill, turning once, about 15 minutes total. The legs and thighs may take a few minutes more than the breast pieces.

*Cut large breast pieces in half so they’re about the same size as the thigh pieces.

Enjoy

Have loved you for so long!  Fragrant dumplings, velvety with broth, tastebuds trigger faint memories of crisp winter nights growing up in the boonies pastoral beauty of the Ozarks.

Chix and Dumplings

(adapted from Comme C̹a via Tasting Table)

For the soup:

2 T. butter

1 T. canola oil

3 carrots, chopped *

2 celery stalks, chopped

½ onion, chopped

2 garlic cloves, minced

1 bay leaf

Salt and pepper to taste

¼ c. Wondra flour

2 quarts organic, free-range chicken broth

2 c. frozen peas*

2 c. cooked chicken breast, chopped into bite-size pieces

¼ c. heavy cream *

* Changes I made: We like lots of peas & carrots, so quantity here is double the original recipe. I eliminated the cream – gave it up in my home cooking a long time ago (the flour in the dumplings will thicken the soup a bit).

Heat the butter and oil n a large pot over medium heat. Add the carrots, celery, and onion and cook until soft, stirring occasionally. Add the garlic, cook for another minute. Stir in the flour until it coats the vegetables, stirring continuously, about 2-3 minutes until the roux is golden-brown.

Add the broth a cup at a time, stirring. Add the peas and chicken, bring to a boil. Turn heat down and simmer until the soup is slightly thickened.

Meanwhile, in a glass bowl, combine all the ingredients for the dumplings:

2 c. unbleached all-purpose flour

1 T. baking powder

1 t. salt

2 large eggs, lightly beaten

1 c. buttermilk

1 t. dried thyme or ¼ c. fresh thyme leaves   *Chop some fresh parsley with the dried thyme – doing this  ”refreshes” dried herbs.

Drop spoonfuls of the batter into the soup and cook for 6-8 minutes, until light and fluffy looking. To serve, scoop out a few dumplings and top with soup. Then, drop more spoonfuls of batter in the remaining soup for another batch of deliciousness!

Enjoy